Wednesday, October 15, 2008

Before I got married, people used to tell me that brides never eat during the wedding – they are too busy walking around, talking to guests, thanking for presents...

I might not have eaten tons of food during the wedding but not because I was terribly busy. I did talk to everyone and it was wonderful to see all those dear faces on such a magical day for me, but that was my day and I wanted it to be about things I like doing. That’s why I danced a lot – so much my shoes were off by the end of the night – and enjoyed the moment with Joao to the fullest, with a slice of cake and ice cream on the side.

The catering company we hired prepared a snack box for us to take to the hotel – that was so nice! There were a lot of sweets in the box and they were delicious – I could enjoy the ones I hadn’t eaten during the wedding. :)

I am telling you all that because my Brazilian buddy Fernanda is hosting an event about wedding sweets and candies, which is something absolutely traditional here in Brazil.I’m taking part on the event with these truffles; the ones I had on my wedding were plain, with just a touch of brandy, but I wanted to add an unusual ingredient for Brazilians that goes so well with orange – cranberries.

Melt the chocolate in a double boiler (bain-marie).Warm the cream in a saucepan or microwave but be careful not to scald.Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined.Remove from heat, add the Cointreau, cranberries and the grated zest and beat the mixture until smooth – chocolate will look curdled, don’t worry. Just beat well until glossy again.Cover and refrigerate the mixture until it has set, 4 hours or overnight – remove mixture from fridge 10 minutes before rolling the truffles.With a small spoon or cookie scoop roll small balls of the mixture.Dust the truffles by rolling them in icing sugar and refrigerate again until hard.Place into small paper or foil cases to serve if desired.

42 comments:

Oh my goodness. This just screams holidays to me for some reason. These look heavenly. I know what you mean about not eating on you wedding, I had people bringing me food while taking the pictures because I hadn't eaten in so long!

Aren't you so sweet?! I love that you chose to dance and enjoy Joao. Thanking guests?! That's what thank you cards are for.I'm on a white choc renaissance so I'm seriously craving these right now! They look so creamy and soooo good!

I absolutely love the sound of this combination Patricia! And how clever of you to think to get a snack box :) Like you I was too busy to partake of all of the yummy food and wished that I had something a bit later.

Patricia, At first glance, these looked a little like Mexican wedding cookies (I hope I'm remembering correctly). But these are way better! Because they have orange, cranberries and cointreau - three of my absolute fav things! yum!

This sounds absolutely luxurious! I know what you mean about the bride getting to eat at the wedding...which is why I made sure I had time to -- it is, after all, one of my favorite things to do ;) But my oh my if only I had these luscious truffles!!!

Oh, these would be perfect for a dessert party, but why wait for a party, when I can make these right now? I don't often have all the ingredients at hand, but, that's not the case today.Thanks Patricia!

I ate tons at my wedding, but then I am a guy. Danced a lot, too. As for the truffles, white chocolate has always intrigued me because it seems such a contradiction in terms. I agree with Katie who said they "scream holidays". I think I will give this recipe a try.

I made these not too long ago and while the recipe worked beautifully, next time I would substitute shredded coconut or the like, instead of the icing sugar, as it was far too sweet with the icing sugar.